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Easy Chicken and Rice Soup for Kids

A bowl of chicken and rice soup for kids shows pulled chicken pieces emerged in a broth chock full of rice, scallions, and fried onion strings.

At the risk of trying to make “fetch” happen, we are entirely convinced that chicken and rice soup is among the most underrated meal moves for kids. Easy to eat, filling, so so comforting–the options (and pleasures) are seemingly endless. You can substitute it for noodles in chicken soup; make a porridge out of it; combine it with lentils or eggs for an extra boost. No matter what you do, it never fails you.

For this take, we go the Asian route, adapting the subtle, homey vibes of Hainan chicken rice into soup form, creating a silky stew with a light, herbaceous flavor. One pot. Simple ingredients, most of which you have on hand. Twenty minutes. Dinner has never been so ready and willing.

(Note: for a solid-not-liqiuid non-soup version of this recipe, check out our hainan chicken rice for kids!)

Ingredients Overview

  • Quarter Chickens: Using dark meat quarter chickens adds deep flavor and creates a rich, soothing broth. Once cooked, shredding or pulling the meat into tender, bite-sized pieces makes this chicken and rice soup for kids super easy for little hands and mouths to navigate.
  • White Rice: Long-grain white rice gets cooked down directly in the broth, soaking up tons of savory goodness while giving the dish its thick, comforting, soupy-stew texture.
  • Chicken Broth: Warmed broth serves as the foundation for the liquid base. Cooking the chicken directly in the broth ensures every spoon is packed with homey flavor.
  • Fresh Ginger: Sliced into thick half-inch pieces so it can gently infuse the broth with warmth and subtle aromatics without overwhelming young palates.
  • Spring Onions: Diced into small rings to cook down into the pot, offering a mild, sweet freshness that blends seamlessly into the rice and chicken.

Steps Summary

  1. Prep and Marinate: Salt the quarter chickens and allow them to rest while you slice the ginger, dice the spring onions, and rinse the long-grain rice.
  2. Cook the Rice: Combine the rice with broth and water, bring to a boil, then cover and simmer until absorbed before letting it steam off the heat.
  3. Brown the Aromatics: Lightly brown the chicken pieces in a large pot, then flip and toss in the ginger slices to release their flavor.
  4. Simmer the Broth: Pour in warm broth and water, bring to a roiling boil, then reduce the heat and simmer until the chicken is completely tender and cooked through.
  5. Shred and Stir: Remove the chicken, discard the skin and bones, and pull the meat into small pieces. Return the shredded chicken to the pot along with the cooked rice and spring onions, stirring into a warm chicken and rice soup for kids.

FAQ

Can I make this chicken and rice soup for kids ahead of time? Yes! As it sits in the fridge, the rice will continue to absorb liquid, turning it into a thicker porridge or congee-style stew. Simply add a splash of extra broth or water when reheating on the stovetop to bring back your desired soup consistency.

How do I adjust the texture if my toddler prefers a thicker or soupier bowl? This chicken and rice soup for kids is very forgiving. For a thicker, gumbo-like stew, reduce the cooking broth by a cup. If your child prefers a thinner broth to sip on, simply stir in an extra cup of warm water or chicken stock before serving.

Is the ginger flavor too strong for young children? Not at all. By slicing the ginger into large ½-inch pieces rather than mincing it, you get all the soothing, aromatic benefits infused into the broth without any spicy bites for your toddler.

What toppings work best for picky eaters? Keep it as simple as your child likes! It can be served completely plain, or you can add a squeeze of fresh lime juice, crispy fried onions for fun texture, or a drizzle of oyster sauce for a touch of sweet-savory depth.

Can I freeze leftover rice soup? While you can freeze it, rice can absorb a lot of moisture and get soft when thawed. If freezing, we recommend storing the chicken and broth mixture separately from the rice, then combining them fresh when reheating.

What should I do with the chicken skin and bones? Discard the skin and bones when pulling the chicken meat into bite-sized pieces. If you like, you can save the bones in a freezer bag to make a future batch of homemade bone broth!

Recipe Links

What to Serve With Easy Chicken and Rice Soup for Kids

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Check out all our other rice recipes, or browse all of our dinner recipe options!

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Meal(s):
Difficulty: Beginner
Servings: 8
Calories: 165
Description

This Hainan chicken-inspired chicken and rice soup for kids transforms cozy, homey flavors into a quick, one-pot dinner the whole family will love. Mildly seasoned and highly adaptable, it’s a filling, toddler-approved meal that comes together in under 30 minutes.

Ingredients
  • 2 pieces Quarter Chickens (e.g., two breasts and two drumsticks)
  • 1 knob Ginger
  • 10 Spring Onions
  • 1 cup White Rice
  • 4 cups Chicken Broth, separated
Instructions
  1. 1
    Prep your ingredients. Salt the chicken pieces and allow to marinate for 15-30 minutes. Peel the ginger, then cut into ½ inch slices. Dice the scallions into small rings. Wash your rice and place into a small pot with one cup of the chicken broth and one cup water; cover and allow to rice to sit in broth-water mixture for as long as possible.
  2. 2
    To make the rice, uncover and heat at Medium until boiling, then turn heat to Low, cover, and cook until no more liquid is in the pot, roughly 8 minutes. Turn off heat and keep rice covered in pot for 10 minutes.
  3. 3
    Heat a large pot or Dutch Oven to Medium; lightly oil the surface of the pot. Once hot, place chicken pieces in pot and cook until the bottom has browned, roughly two minutes. Turn pieces over, add in ginger slices and heat for another 90-120 seconds.
  4. 4
    While chicken browns, mix remaining three cups of chicken broth with one cup of water and warm in your microwave until hot, roughly two minutes.
  5. 5
    Scrape the bottom of the pot to loosen any chicken bits, then pour warmed broth-water mixture into pot with chicken and bring to a boil; once roiling, reduce heat to Medium Low, cover and simmer until chicken is cooked through, roughly 13-15 minutes.
  6. 6
    Turn off heat, remove chicken pieces from the pot; add in onion slices and rice to the pot.
  7. 7
    When cool enough to handle, pull or shred the chicken into bite-size pieces; discard skin and bones. Return chicken pieces to the pot and stir. If serving as is, with no sauce, add a pinch of salt to pot before serving.
    8. Serve
  8. 8

    If your child likes his soups and/or everything on the simpler and subtle side, do nothing: it’s ready. It benefits from a bit of juice, though, and we suggest some fried onion pieces for texture + oyster sauce for a sweet-savory boost.

    9. Adapt
  9. 9

    The recipe as written is gumbo-like in terms of texture: e.g., a soupy stew. To make thicker, less brothy, reduce the broth-water mixture you cook the chicken in down to two or three cups for very little or a bit of stew in a bowl, respectively. To make soupier, add an additional cup of water to the cooking liquid.

Nutrition Facts

Servings 8

Serving Size 1 small bowl

Amount Per Serving
Calories 165kcal
% Daily Value *
Total Fat 4g7%
Potassium 220mg7%
Total Carbohydrate 18g6%
Dietary Fiber 0.5g2%
Sugars 0.5g
Protein 14g29%
Calcium 18 mg
Iron 1 mg
Vitamin D 0 IU
Niacin 2.2 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken and rice soup for kids, toddler chicken soup, easy kid friendly soup, hainan chicken rice for toddlers, quick one pot toddler meals, healthy rice soup for toddlers, toddler chicken congee, easy kids dinner ideas
Read it online: https://newdadskitchen.com/recipe/easy-chicken-and-rice-soup-for-kids/
The recipe author and his then-infant son
Brad

Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.